In honor of National Pie Day, we baked a classic Apple Pie.
Equipment you will need:
Large mixing bowl
For the crust:
2 1/4 c. all purpose flour
1 Crisco Baking Bar (or 2 sticks butter)
10 Tbsp. ice water
1/2 t. salt
Combine the flour and salt and put in the bowl of the food processor.
Cut the Crisco or butter into small cubes, and add to the flour.
Pulse 3 or 4 times.
Add the ice water 1 Tbsp. at a time, pulsing each time, until dough forms a ball.
Remove from food processor.
Divide the dough into 2 pieces, one twice as large as the other. Roll out the larger piece between two pieces of plastic wrap. When dough is rolled out very thin, line the bottom and sides of the pie pan. Cover with plastic wrap and put in refrigerator.
Roll out the other dough between two pieces of plastic wrap and refrigerate.
For the Filling:
6 large apples: 4 Granny Smith and 2 Braeburn, Gala or Golden Delicious
1 Tbsp. lemon juice
1/3 c. brown sugar
1/3 c. white sugar
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
(Instead of the cinnamon,nutmeg & allspice you can use 1 1/2 tsp. apple pie spice)
2 Tbsp. margarine or butter
2 Tbsp. cornstarch
Peel, core and slice the apples and put into a large mixing bowl. Add the lemon juice, brown & white sugar, salt, and spices and mix well. Leave the apples absorb the spices for 1 hour.
Preheat the oven to 425.
A bunch of juice will accumulate at the bottom of the bowl. Pour off the juice into a small saucepan with 2 Tbsp. butter or margarine.
Add 2 Tbsp. cornstarch to the drained apples. Cook the juice over medium heat until the mixture caramelizes and becomes foamy. Pour it back over the apples and mix well.
Take the pie plate with the prepared crust out of the refrigerator and fill with the apple mix. Cover with the top crust, making sure to cut vents in the dough. You will see from the illustration above that we have used a ceramic "pie bird" in the middle of the pie pan to vent the steam and avoid the juice from bubbling over.
Bake at 425 for 1 hour. After 30 minutes, cover the edge of the pie crust with foil so that it won't overbake.
Happy Pie Day!